1. Preheat oven to 350 degrees F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot.

2. For cheese sauce, in a medium saucepan melt butter
over medium heat. Stir in flour, salt, and pepper. Add whipping cream
and milk all at once. Cook and stir over medium heat until slightly
thickened and bubbly. Stir in cheese, pumpkin, and sage until cheese is
melted. Stir cheese sauce into pasta to coat. Transfer macaroni and
cheese to an ungreased 2-quart rectangular baking dish.

3. In a small bowl combine bread crumbs, Parmesan,
walnuts, and oil; sprinkle over pasta. Bake, uncovered, for 30 minutes
or until bubbly and top is golden. Let stand 10 minutes before serving.
If desired, sprinkle with sage leaves.

Heat butter and oil together in a large saucepan or frypan and saute the onion and garlic.

Add the rice and cook, stirring until the rice is coated in the oil mix. Cook this about 1 minute.

Stir in the pumpkin and mushrooms.

Pour over 1 cup of the hot stock.
Cook, stirring often until the liquid is almost all absorbed.You don't want the liquid to be boiling in with the rice, just a gentle simmer.

Continue stirring and adding stock one cup at a time until the stock is all absorbed and the rice is tender.
This takes about 20 minutes. You don't need to stand there stirring the whole time if you use a non-stick pot and return often.

In a large pan, heat the olive oil over high
heat and add the onion, garlic, and pumpkin and cook 1 minute. Add the
water, salt and pepper, lower heat to medium and cover, cooking until
the pumpkin is soft, about 8 minutes. Add the red pepper flakes and
parsley and keep warm.

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook
the ziti according to the package directions, until tender yet al dente.
Toss the pasta with the cooked pumpkin 1 minute over high heat. Divide
evenly among 4 warmed pasta bowls, topped with freshly grated
Parmigiano-Reggiano.

Preheat the oven to 375 degrees F (190 degrees C). Coat a large baking dish with oil or cooking spray.

Saute onion in half the butter on the stove top. (tip: add minced garlic to taste)

Cut pumpkin in half, and remove seeds; cut into 1/4
inch thick slices. Peel slices, and place pumpkin slices into a large
bowl. Toss with onion and melted butter, and season with salt and white
pepper. Arrange in prepared baking dish.

Bake pumpkin in preheated oven for 30 minutes. In a
mixing bowl, beat eggs with milk, sage, nutmeg, and ricotta cheese; pour mixture over pumpkin
in baking dish. Top with Parmesan cheese and Panko. Continue baking for 20 minutes, or until golden brown.

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About Us

Hi, we are the Stepford Sisters! There's three of us, Jairica, Stephanie, and Sara Stepford and yes, last names have been changed to protect the innocent. We chose Stepford because we are all family oriented, capable, wives with children. Each of us strive to make our homes into the perfect ideal family unit, so we thought blogging about our failures might brighten your day!

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